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japanese cooking classes

Japanese Cooking Classes – Best Living Japan Studio Tokyo

japanese cooking classes

Always one of our most popular course offerings – Japanese cooking classes. Join a Best Living  Japanese cooking lesson to learn traditional Japanese home-style cooking.  You will also learn what is sold at a local supermarket, and how to select and buy the best ingredients for family cooking. After attending a few lessons, you will walk into a Japanese supermarket with more confidence and be able to throw together traditional Japanese home meals for your family.  All Japanese Cooking Classes are 7,500 JPY + 8% JP consumption tax and include lunch. All classes are held at the Best Living Japan Studio located at  @ 3-17-12 Minami Azabu, Minato-ku, Tokyo.  Click here for discount voucher information. Best Living Japan offers cooking, lifestyle, and crafting classes every day.

2019 Fall/Winter – Japanese Cooking Classes

 

 FRI, Sept 20 (9:00-12:00)
Introduction to Dashi 
Learnings: What is Dashi and how to make various dashi from scratch, and learn about the different leafy greens used in Japanese cooking.
Main: Shabu-shabu
Side 1: Tamagoyaki, Side 2: Komatsuna and Aburaage simmered in dashi

* Gluten free version available. Please let us know in advance.

 FRI, Sept 27 (9:00-12:00)
Introduction to Grilling Fish 
Learnings: Learn to grill 4 types of fish and how to use of various seaweeds for daily meals.
Main: 4 Types of grilled fish
Side 1: Hijiki (type of seaweed), Side 2: Seaweed & Turnip Miso Soup, Rice: Turnip Leaf Rice

* Gluten free version available. Please let us know in advance.

FRI. Oct 4 (9:00-12:00)
Introduction to Tofu
Learnings: Know the different tofu, and how to cook them.
Main: Agedashi Tofu (fried tofu with mushroom sauce)
Side 1: Aburaage (deep-fried tofu) Salad, Side 2: Tofu Miso Soup, Rice: Takikomi Gohan (mixed rice)

* Gluten free version available. Please let us know in advance.

FRI. Oct 11 (9:00-12:00)
Introduction to Simmering
Learnings: Learn about the different types of root tubers sold in the local supermarkets, and simmering techniques.
Main: Nikujaga (beef and potato japanese stew)
Side 1: Simmered Hijiki (seaweed), Side 2: Okura Miso Soup, Rice: Sweet Potato Rice
* Gluten free version available. Please let us know in advance.
FRI. Oct 18 (9:00-12:00)

 

Introduction to Frying
Learnings: How to know the oil temperature without a thermometer, and learn about roots used for Japanese cooking.
Main: Tonkatsu (Japanese deep fried pork with bread crumbs)
Side 1: Gobo no Kinpira (fried burdock roots), Side 2: Tonjiru (pork and vegetable miso soup), Rice: White Rice

* Gluten free version available. Please let us know in advance.

FRI. Nov 1 (9:00-12:00)
Introduction to Obento 

Learnings: How to prepare a typical obento for weekend picnics, and family outings. Obento to take home. *Please bring your own Obento Box if you have one.

menu: Eight different obento foods will be taught and prepare; including, Onigiri, Onigirazu, Deep Fried Chicken Wings (Tulip Style), Tamagoyaki, Octopus shaped sausages etc
* Gluten free version available. Please let us know in advance.
FRI. Nov 8 (9:00-12:00)
Introduction to Sushi
Learnings: Overview on different types of sushi in Japan. How to select rice and fish at a local supermarket.
Learn how to make a cute ball shaped sushi, the toppings can fish/vegetables…all up to you!
Main: Sushi Temari (Ball Shaped Sushi)
Side 1: Daikon & Mizuna Salad, Side 2: Clam Soup
* Gluten free version available. Please let us know in advance.
nabe, Japanese one pot cookinFRI. Nov 15 (9:00-12:00)
Introduction to Nabe
Learnings: Learn about the different types of nabe (hot pot) premix soups sold and how to prepare it.
Main: Nabe (hot pot)
Side: Persimmon and Turnip Salad Rice: Ojiya (rice porridge)
* Gluten free version available. Please let us know in advance.
FRI. Nov 22 (9:00-12:00)
Introduction to Fermentation
Learnings: Learn about fermented foods in Japan and the natural benefits; including, Miso, Pickles, Natto, Shio Koji
Main: Salmon in Shio Koji and Chicken in Shio Koji
 Side 1: Tsukemono (Japanese pickles), Side 2: Greens with Miso Vinaigrette, Rice.
Take home: Make your own shiokoji to take home and ferment.
* Gluten free version available. Please let us know in advance.
FRI. Dec 6 (9:00-12:00)
Introduction to Noodles
Learnings: Learn about Japanese noodles (udon, somen, soba and ramen)
Main 1: Curry Udon, Main 2: Ramen
 Side 1: Tempura Side 2: Ramen Eggs and Chashu (BBQ Pork)
* Udon and Ramen noodles will be store bought.
* Gluten free version available. Please let us know in advance.
Nori-temaki Sushi Cauliflower Sushi - Harajuku, Tokyo 「権八 NORI-TEMAKI 原宿FRI. Dec 13 (9:00-12:00)
Introduction to Japanese Party Food
Learnings: Learn how to make five great party finger foods for holiday platers or party appetizers.
Menu: Temaki Sushi, Karaage (Japanese Fried Chicken), Two Types of Yakitori Skewers, Tamagoyaki
* Gluten free version available. Please let us know in advance.

 

2019 Fall/Winter – Japanese Cooking Classes

Teacher Introduction

Born in Aomori Japan, raised in the USA and the Netherlands, Yuki loves cooking (and eating!) and shares her passion for cooking with expats and tourists from all over the world.  Her dishes are based on popular homemade Japanese cooking that anyone can easily cook, based on her mom’s recipe.  She is a graduate of Waseda University, and the Japan Food Coordinator School and is a Certified Food Sanitation Supervisor by the Tokyo Metropolitan Government Bureau of Social Welfare and Public Health.

www.facebook.com/easycookingyuki

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